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\u2013 1 Pound Penne Pasta or Large Elbow Pasta<\/p>\n
\u2013 3 Cups Whole Milk<\/p>\n
\u2013 2 Cups Half & Half<\/p>\n
\u2013 1 Tablespoon Butter<\/p>\n
\u2013 2 Tablespoons Extra Virgin Olive Oil<\/p>\n
\u2013 \u00bc Cup Onion, diced<\/p>\n
\u2013 1 Tablespoon Fresh Thyme, chopped<\/p>\n
\u2013 1 to 2 Cloves Fresh Garlic, finely minced<\/p>\n
\u2013 3 Level Tablespoons All Purpose Flour<\/p>\n
\u2013 To Taste Kosher Salt<\/p>\n
\u2013 To Taste Black Pepper<\/p>\n
\u2013 To Taste or 1 to 2 Tablespoons Grand Diamond All Purpose Seasoning<\/p>\n
\u2013 To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco<\/p>\n
\u2013 1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)<\/p>\n
\u2013 3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese , grated<\/p>\n
\u2013 3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated<\/p>\n
\u2013 1 Cup (a little less than 4 Ounces) Gruyere Cheese, grated<\/p>\n
\u2013 1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40<\/p>\n
\u2013 \u00bd to \u00be Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)<\/p>\n
\u2013 \u00bd to \u00be Pound Lump Crab, your choice<\/p>\n
\u2013 Nonstick Cooking Spray, optional<\/p>\n
\u2013 Note: Store bought lobster that has been steamed\/precooked along with your choice of lump crab meat works great for this recipe.<\/p>\n
\u2013 Prepare, chop, and dice all of the ingredients first. Grate all of the cheeses and toss together in one large bowl.Season the shrimp and lobster. Set aside.Preheat oven to 350 degreesIn a large stock pot, bring 3 quarts of water to a boil over high heat. Season the boiling water, with 3 Tablespoons of salt.<\/p>\n
\u2013 Cook until just al dente or 2 minutes short of the suggested cooking time on the package. Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked.Preheat the milk and half & half together in the microwave, about 3 to 4 minutes.<\/p>\n
\u2013 Next, in a large skillet melt the butter and olive oil together over medium-high heat. Add the onions and saut\u00e9 for about 3 to 4 minutes or until soft. Add and stir in the flour, cook for about 2 minutes. (This is a roux. Do not brown it.) Add the chopped garlic and thyme, cook for another minute.<\/p>\n
\u2013 Next, while whisking vigorously add all of the milk mixture to the roux. Whisk until the sauce is smooth and has no lumps. Once it\u2019s smooth, turn the heat down to medium heat. Add the salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and optional liquid crab boil to taste. Simmer for about 5 to 8 minutes or until the sauce has thickened.<\/p>\n
\u2013 Whisk occasionally to keep it from sticking. Next, add 3 cups of the grated chesses to the sauce (reserve 4 cups for layering), turn off the heat and stir just until the cheese melts and the sauce is combined. Stir in the drained pasta.In a lightly sprayed 9\u00d713 baking dish, pour in half of the macaroni & cheese. Next, place the first layer of seafood, using half of each. Sprinkle 2 cups of the reserved cheeses.<\/p>\n
\u2013 Add the next layer of macaroni & cheese, repeat layering of seafood, and top with the final 2 cups of cheese.<\/p>\n
\u2013 Bake COVERED with aluminum foil at 350 degrees for 30 minutes. Remove the cover and continue to bake for an additional 10 minutes or just until the cheese is fully melted and the seafood is fully cooked. Serve hot.<\/p>\n
\u2013 Note: This dish can be prepared and assemble a day in advance, covered, refrigerated, and baked off the following day. When reheating leftovers be sure to cover.<\/p>\n
Camping Mac and Cheese<\/a><\/strong><\/em><\/span><\/p>\n Philly Cheesesteak Sliders<\/a><\/strong><\/em><\/span><\/p>\n Creamy Baked Mac & Cheese<\/a><\/strong><\/em><\/span><\/p>\n